Tempura Crab and Avocado Pizza
Tempura Crab and Avocado Pizza
Directions
- Mix together avocado, mango, red onion, red pepper flakes, lemon juice, extra virgin olive oil and minced serrano pepper.
- Measure 5 oz. of crab and reserve for tempura step.
- Hand stretch dough and add 1 oz. of olive oil. Bake in a 525º F oven for 6-7 minutes until crust is golden brown.
- In a small bowl whisk together tempura batter and sparkling water. Add crab to tempura mixture, coat, then fry at 325º F until golden brown.
- Add avocado mango salad to cooked crust, followed by tempura crab.
- Garnish with Piancone® Roasted Red Pepper and Garlic Dressing and fresh parsley.
Ingredients
- 10 oz dough made from Assoluti® Flour
- 5 oz Empire’s Treasure® Super Lump Crab
- 1/2 of avocado, small dice
- 1/2 of fresh or frozen mango, small dice
- 1/2 Peak Fresh Produce® Onion(s), Red, small dice
- 2 oz Piancone® Extra Virgin Olive Oil Unfiltered
- 1 oz Magellan® Lemon Juice
- 2 oz Piancone Roasted Red Pepper & Garlic dressing
- 1/2 pepper(s), serrano, minced
- 1 cup tempura batter
- 3/4 cup Piancone® Sparkling Mineral Water
- for garnish Peak Fresh Produce Parsley
- to taste Roma® Red Pepper Flakes
- to taste salt and pepper